Salted Honey Pie: A 5-Star Decadent Twist on a Southern Classic Recipe

Introduction

Salted Honey Pie is a delightful twist on a Southern classic that combines sweet honey with a touch of flaky sea salt for a perfectly balanced dessert. Its smooth, custardy filling and tender crust make it a standout treat for any occasion.

Ingredients

• 1 9-inch pie crust, homemade or store-bought (blind baked)
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• ¼ cup cornmeal (fine grind)
• ¼ teaspoon salt
• 1 tablespoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• ½ cup honey (preferably wildflower or clover)
• 3 large eggs
• ½ cup heavy cream
• Flaky sea salt (such as Maldon), to finish

Instructions

1. Step 1: Prepare the pie crust by blind baking. Chill the crust, then line it with foil or parchment paper and add pie weights. Bake at 375°F (190°C) for 12–15 minutes. Remove the weights and bake for another 5 minutes until the crust is lightly golden. Let it cool slightly.
2. Step 2: In a large bowl, whisk together the melted butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey until well combined.
3. Step 3: Add eggs one at a time, whisking thoroughly after each addition to ensure a smooth mixture. Then stir in the heavy cream until the filling is uniform.
4. Step 4: Pour the filling into the pre-baked pie crust. Place the pie on a baking sheet to catch any drips and bake at 350°F (175°C) for 40–50 minutes. The pie should be just set and slightly jiggly in the center. If the crust browns too quickly, tent it with foil to prevent burning.
5. Step 5: Cool the pie completely on a wire rack for at least 2 hours to allow the filling to set fully.
6. Step 6: Just before serving, sprinkle the top with flaky sea salt to enhance the sweet and salty flavor contrast.

Tips & Variations

• For a richer flavor, use wildflower honey, but clover honey works well too.
• If you prefer a nuttier texture, toast the cornmeal lightly before adding it to the filling.
• To make the pie crust from scratch, consider a classic buttery shortcrust or a flaky pâte brisée.
• If you don’t have flaky sea salt, a pinch of regular kosher salt will do, but the flakes add a nicer crunch.

Storage

Store the pie covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor and texture. Reheat slices gently in a low oven for about 5-7 minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, this pie can be made a day in advance. Keep it refrigerated and add the flaky sea salt topping just before serving for a fresh finish.

What can I use instead of cornmeal?

Cornmeal adds texture and a subtle nutty flavor, but if unavailable, try substituting with finely ground almond meal or extra flour, though the texture will be less grainy.

Salted Honey Pie: A 5-Star Decadent Twist on a Southern Classic Recipe

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★★★★★

4.7 from 60 reviews

Salted Honey Pie is a decadent Southern dessert featuring a perfectly baked crust filled with a luscious mixture of honey, butter, and cream, enhanced by a touch of flaky sea salt. This pie combines sweet and salty flavors with a smooth, slightly custardy texture, making it a comforting and elegant treat.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

For the crust

• 1 9-inch pie crust, homemade or store-bought (blind baked)

For the filling

• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• ¼ cup fine grind cornmeal
• ¼ teaspoon salt
• 1 tablespoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• ½ cup honey (preferably wildflower or clover)
• 3 large eggs
• ½ cup heavy cream

For topping

• Flaky sea salt (such as Maldon), to finish

Instructions

1. Blind bake the crust: Chill your 9-inch pie crust, then line it with foil or parchment paper and add pie weights. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes. Remove the weights and bake for another 5 minutes until lightly golden. Let the crust cool slightly before filling.
2. Prepare the filling: In a large bowl, whisk together melted and slightly cooled butter, granulated sugar, fine ground cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey until fully combined and smooth.
3. Add eggs and cream: Incorporate the eggs one at a time into the mixture, whisking well after each addition to ensure a smooth blend. Stir in the heavy cream thoroughly until the filling is uniform.
4. Fill the crust: Pour the prepared filling into the pre-baked pie crust, smoothing the top gently. Place the pie on a baking sheet to catch any drips during baking.
5. Bake the pie: Bake in a preheated oven at 350°F (175°C) for 40–50 minutes. The filling should be just set and only slightly jiggly in the center when done. If the crust browns too quickly, tent it loosely with foil to prevent burning.
6. Cool the pie: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least 2 hours, letting the filling set fully.
7. Finish and serve: Just before serving, sprinkle the top of the pie with flaky sea salt such as Maldon to add a perfect salty contrast to the sweet honey filling.

Notes

• Using a blind-baked crust ensures the pie doesn’t become soggy.
• Adjust the flaky sea salt topping according to your preference for saltiness.
• Wildflower or clover honey is recommended for a more nuanced flavor, but any honey will work.
• Cooling the pie completely is essential for the filling to set properly before slicing.
• This pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Keywords: Salted Honey Pie, Southern dessert, Honey pie, Sweet and salty dessert, Cornmeal pie filling